Layered Cabbage Pie
Baking and Desserts | Russian cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
8
🍽️ Servings
8
Description
This is a rare occurrence: usually, cabbage is paired with classic yeast dough. But this version is wonderful as well. We prepared the simplest dough by combining unsalted butter, flour, baking powder, and salt. The cabbage in the pie should be tender, flavorful, and definitely not wilted; otherwise, its mustiness and the scent of a vegetable market will permeate the entire pie.
Ingredients
- Wheat Flour - 10.6 oz
- Salt - to taste
- Baking Powder - 1 tablespoon
- White Cabbage - 10.6 oz
- Onion - 1 head
- Chicken Egg - 2 pieces
- Vegetable Oil - 0 fl oz
- Butter - 7.8 oz
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Cut the cabbage into small squares and chop the onion.
Step 3
Place the eggs in boiling water and cook for 11 minutes. Then cool them under running water.
Step 4
In a large skillet, heat vegetable oil and 40 grams of butter, and sauté the onion until golden brown.
Step 5
Add the cabbage to the onions, sprinkle with a little salt, and sauté everything together, stirring occasionally, until the cabbage is tender.
Step 6
Peel the eggs and slice them using an egg slicer or a knife. Add the eggs to the cooked cabbage, taste, and add more salt if necessary. Allow the filling to cool.
Step 7
Grate the chilled unsalted butter using a large grater and transfer it to a large bowl.
Step 8
Add the sifted flour with baking powder and salt (1/4 teaspoon) to the butter.
Step 9
Using your hands, crumble the contents of the bowl until it resembles coarse crumbs.
Step 10
Press half of the dough into the mold and pat it down a bit.
Step 11
Spread the cabbage filling over the dough, then evenly sprinkle the remaining crumbs on top. Place the pie in a preheated oven at 356°F (350 degrees Fahrenheit) for 40 minutes.
Step 12
Serve the pie warm or at room temperature.
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